Fairy Kiss Cookies Food

FAIRY KISSES

Steps:

• Preheat oven to 250°.
• Line 2 rimmed baking sheets with parchment paper.
• In a large mixing bowl, combine egg whites and cream of tartar. Beat at high speed with a mixer until soft peaks form. Gradually add sugars and salt, beating until mixture is thick and creamy, approximately 5 minutes.
• Transfer egg-white mixture to a pastry bag fitted with a large star tip (Ateco #848). Using an upright motion, pipe egg-white mixture onto prepared baking sheets, pulling up tip to produce a drop shape.
• Garnish with sparkling sugar, if desired.
• Bake for 1 hour. Turn oven off, but leave meringues in oven for 6 to 8 hours to continue drying.
• Store in an airtight container with waxed paper between layers.

FAIRY KISS COOKIES

Steps:

• To make the base mixture, tip the flour and icing sugar into a bowl with a pinch of salt and stir together. Add the egg yolks and butter to the bowl and mix everything together slowly to make a dough. Knead briefly until smooth on a flour-dusted worksurface. Form the dough into a roll about 2½-3cm across. Wrap in foil and chill for 1 hour.
• Heat the oven to 160C/fan 140C/gas 3. Cover 2-3 baking sheets with baking parchment. Cut the dough roll into 45 thin slices and put the slices on the sheets. Put one toffee or caramel (upside down if using cups) on each.
• For the meringue, put the 3 egg whites in a bowl and begin to beat to soft peaks. Beat in the sugar and a pinch of salt in batches and beat for 4-5 minutes until you have stiff glossy meringue peaks. Spoon into a pastry bag with plain nozzle and pipe the meringue in a spiral, starting at the base, all the way up the toffee centre until it is completely covered. Smooth over any gaps. Repeat with the remaining cookies. Bake for 18 minutes. Cool completely.